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Lasagna Soup

Vegan and easy Lasagna Dish
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course main dish
Servings 4 servings


  • 100 g onions
  • 100 g celeriac
  • 200 g carrots
  • 700 ml water
  • 2 tbsp vegetable broth
  • 400 g tomatoes
  • salt & pepper season to taste
  • 2 tbsp oregano chopped; fresh, dried or frozen
  • 2 tbsp basil chopped; fresh, dried or frozen
  • 6 tbsp nutritional yeast
  • 10 pieces lasagna sheets pre-cooked
  • 200 g lentils cooked and drained
  • 40 ml olive oil


  • Peel onions and celeriac
  • Cut the onions into small pieces and grate carrots and celeriac (or chop them into very small pieces)
  • Sauté the onions in a pot
  • Add carrots and celeriac as well as vegetable broth and stir
  • Pour water into the pot and let it cook for a while
  • Chop the tomatoes into pieces and add them to the pot
  • Now add salt, pepper, nutritional yeast, oregano and basil and stir very well
  • Before you add the lasagna sheets, break them into smaller pieces. Stir them into your soup and let it cook until done
  • When all the vegetables and lasagna sheets are done, add the lentils
  • Ready!
Keyword easy, lasagna, vegan